Directions
- 1Combine softened butter, brown sugar, vanilla extract, whisked eggs, flour, salt, and chocolate chips in a bowl. Mix well.
- 2Scoop the dough onto a baking sheet and bake for 1 minute 30 seconds in the microwave.
- 3In a separate bowl, mix together white sugar, brown sugar, salt, softened butter, egg, vanilla extract, flour, baking soda, and milk. Mix well.
- 4Add chocolate chips and mix again.
- 5Scoop the dough onto a baking sheet and bake at 180°C for 12-15 minutes.
- 6Make caramel by combining butter, brown sugar, and salt in a pan. Cook until caramelized.
- 7Pour the caramel onto a baking sheet and let it cool.
- 8In another bowl, mix together butter, white sugar, brown sugar, espresso powder, salt, baking soda, eggs, vanilla extract, flour, and chopped chocolate.
- 9Add the cooled caramel and mix.
- 10Roll the dough into balls and place them on a baking sheet.
- 11Bake at 160°C for 18-20 minutes.
Ingredients
- 35 gr beurre mou
- 35 gr cassonade
- 0.5 cac vanille
- 2 cas oeuf battu
- 100 gr farine
- 1 gr sel
- 5 cas pépites de chocolat
- 90 gr sucre blanc
- 150 gr cassonade
- 1 cac sel
- 100 gr beurre mou
- 1 unité oeuf
- 1 cac vanille
- 250 gr farine
- 0.5 cac bicarbonate
- 14 cl lait
- 140 g pépites de chocolat
- 90 gr beurre
- 100 gr cassonade
- 1 cac sel
- 0 eau
- 227 gr beurre
- 150 gr sucre blanc
- 250 gr cassonade
- 2 cac poudre espresso
- 2 cac sel
- 0.5 cac bicarbonate
- 2 unités oeufs
- 2 cac vanille
- 350 gr farine
- 170 gr chocolat en tablette 50% ou plus
- 0 Sel de mer feuilleté
Equipment
bowlswhiskspooncookie scoopbaking sheetbaking panspatulakniferolling pin
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